No-Fry Mexican Ice Cream in Tortilla Bowls
Recipe Type: Dessert
Serves: 4
  • Tortilla Bowls:
  • 4 Mission Foods Medium Soft Taco Flour Tortillas
  • ⅛ cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted
  • Ice Cream Balls:
  • 3 cups vanilla ice cream
  • 1¼ cup frosted flakes, crushed
  • ½ cup. coconut, toasted
  • ⅓ cup sugar
  • 1½ teaspoons cinnamon
  • hot fudge or other toppings (optional)
  • whipped cream (optional)
  1. Line cookie sheet with waxed paper or parchment paper. Scoop ice cream using 3 tablespoon ice cream scoop into approximately 12 balls. (You can alternatively create four large ice cream balls if desired.) Freeze for 1 hour or until firm.
  2. To toast coconut, bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2 minutes until lightly browned. If you start to see any color at all you know you are close. Check it every 30 seconds after that. (Approximately 5 -7 minutes total).
  3. Wrap tortillas in slightly damp paper towel and microwave 30-45 seconds to make them easy to work with. Spray inside of large custard cup or other small oven safe dish with cooking spray. Fold warm tortilla into cups and spray edges with cooking spray to help them brown. Bake at 350 degrees for 10 to 15 minutes or until lightly brown.
  4. Mix cinnamon and sugar together. Brush insides of tortilla bowl with melted butter. Tilt bowl on its side and sprinkle sugar mixture over buttered area.
  5. Crush cereal in a sealed plastic bag. Add coconut, sugar and cinnamon. Shake to mix.
  6. Place coating in shallow dish. Roll firm ice cream balls in mixture.
  7. (If the coating is not sticking, gently shape ice cream balls for a second or two. This will cause the ice cream to melt slightly and coating will stick better.)
  8. Add balls to slightly cooled tortilla bowls. Top with favorite toppings such as hot fudge, strawberry sauce, honey, whipped cream, and fruit. Serve immediately.
Recipe by Finding Zest at